Recipe for Roasted Foie Gras with Ratte Potatoes

Preheat your oven to 180°C. Heat a roasting pan.

Wash the potatoes.

Sear the foie gras in a hot pan for 2 minutes on each side, seasoning with salt and pepper. Then place it on a preheated roasting tray with the potatoes and smoked garlic. Add the juniper berries, thyme, and bay leaf. Season the potatoes with salt and pepper.

Bake for 12 minutes, then keep the foie gras warm. Return the potatoes to cook for about thirty minutes, then keep them warm.

Degrease the pan and deglaze with juniper. Reduce by two-thirds, then add the chicken stock. Reduce for 2 or 3 minutes, then incorporate butter. Strain through a fine sieve. Adjust the seasoning.

To finish, arrange the foie gras, the potatoes, and the smoked garlic on a warm serving platter. Add the sauce and then sprinkle with chopped parsley.